Mediterranean Salmon Salad

A delectable Mediterranean salmon salad recipe blends tender salmon with crisp Romaine lettuce, juicy tomatoes, cucumbers, and much more.

To get part of the cooked salmon in each bite, you’ll flake it. This salad is so fresh and succulent in every bite!

Ingredients:

1. One pound of salmon
2. One teaspoon of black pepper
3. two tablespoons of kosher salt, divided
4. T3 of olive oil divided among 4 cups finely chopped Romaine lettuce
5. Three chopped Persian cucumbers
6. two cups of cherry tomatoes
7. one 14.5-ounce can of drained and halved artichoke hearts
8. 1/4 cup of kalamata olives, pitted
9. Two ounces of feta cheese, crumbled
10. A tsp of recently extracted lemon juice

Guidelines

1. After patting the salmon dry, sprinkle it with ½ teaspoon of black pepper and 1 teaspoon of kosher salt.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, reduce the heat to medium and add the salmon, skin side down. Cook for 5 minutes. Flip and cook for another 2 to 4 minutes or until the salmon is flaky or, according to an instant-read thermometer, hits 145 degrees F.
3. Once cooked, take the salmon out of the pan and let it rest on a chopping board. Once it has cooled down a bit, break it up into smaller bits.
4. Arrange the lettuce, cucumbers, tomatoes, artichoke hearts, and olives on a large serving plate. Arrange the salmon slices on top of the salad. Top with feta cheese sprinkled on top.
   Mix the remaining two tablespoons olive oil, lemon juice, ½ teaspoon pepper, and one teaspoon salt together.
5. After dressing the salad, toss it and serve right away.

Cooking Tip: Keep a close eye on the salmon while it cooks to avoid overcooking it. A digital read thermometer can come in handy if you’re concerned about overcooking or undercooking! These are some options for instant-read thermometers.

Storage Advice: You may keep this meal in the fridge for up to three days. Before serving, let it reach room temperature. It’s not something I’d suggest warming up.

Diet/Allergy Substitutes: Omit the feta cheese and substitute it with a sprinkling of pine nuts or another nut to make this recipe dairy-free.